Fondue Bourguignonne deluxe

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner and less expensive than tenderloin.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

dipping sauces

🥗Healthier: yogurt-based sauces

💰Cheaper: homemade sauces

Yogurt-based sauces are lower in calories, while homemade sauces can save costs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

Welcome to Kimmel's Comfort Kitchen, today we're making fondue bourguignon.

Explain the different types of fondue: Savoyard (cheese) and chinoise (broth), and that bourguignon is done in oil.

Use safflower oil mixed with lard to heat the oil for better cooking temperature.

Prepare a variety of vegetables and sauces for dipping, including a batter for the vegetables.

Poach pearl onions and broccoli ahead of time for battering.

Prepare croquettes using mashed potatoes and mention using new potatoes for starch.

Set up two electric fondue pots for cooking.

Heat the oil in the fondue pot and use the rivets to measure the oil level, about three-quarters full.

Place bread in the hot oil to reduce splatter during cooking.

Keep raw food on a side plate to avoid contamination with cooked food.

Dip beef into the hot oil and listen for the sizzle as it cooks.

Use batter for vegetables, ensuring to drain excess batter before frying to avoid floating in the oil.

Cook various items in the oil, including croquettes and potatoes, and monitor their cooking progress.

Enjoy the communal aspect of fondue, cooking and sharing with friends.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens